Hana Sushi | The Art of Perfect Sushi

Years Perfecting

Our Philosophy

Born from silence,
shaped by the sea.

In a quiet corner of Ginza, Hana Sushi was founded on a single belief: that sushi is not merely food, but a meditation between the chef, the fish, and the moment.

"The perfect piece of sushi exists only once — in the exact second it is placed before you." — Chef Hiroshi Tanaka

The Journey

Omakase Experience

Twelve courses. One evening. A conversation between season and skill, guided entirely by the chef.

Sakizuke

A delicate amuse of seasonal vegetables and yuzu-cured kinmedai, awakening the palate with quiet brightness.

Appetizer

Nigiri Sequence

Hand-pressed sushi over warm, seasoned rice. From akami to chutoro, each cut chosen at the peak of its season.

Nigiri

Sashimi Mori

The purest expression of the ocean. Thinly sliced hirame, uni, and botan ebi arranged with wasabi root grated tableside.

Sashimi

Hana Special Roll

A rare composition of seared otoro, caviar, and shiso, wrapped in house-cured nori and finished with gold leaf.

Special Roll

Chef's Signature

An ever-changing creation born from the morning market. Tonight may bring smoked sawara with miso foam and wild sansho.

Signature

Mizugashi

A gentle close: matcha warabi mochi, seasonal fruit, and a whisper of yuzu gelée. Silence returns.

Dessert

Executive Chef

Hiroshi Tanaka

The Master

Twenty years.
One philosophy.

Trained under the legendary Jiro lineage and refined in the quiet kitchens of Kyoto, Chef Tanaka brings an uncompromising eye for seasonality and a reverence for the ingredient in its purest form.

2006

Apprenticed at Sukiyabashi Jiro, Tokyo

2014

Opened first counter in Kyoto's Gion district

2020

Awarded two Michelin stars

2028

Hana Sushi opens in Ginza

2 Michelin

World's 50

Gault Millau

— 田中博

From the Source

Ingredients of Integrity

Every morning at Toyosu, our team selects only what the ocean offers at its absolute peak.

旬

Season

🐟

Fresh Tuna

🍣

Salmon

🌊

Uni

🦐

Shrimp

🌿

Seaweed

🍚

Japanese Rice

🌱

Wasabi

Private Dining

Rooms of quiet conversation

Six private chambers, each appointed with hinoki wood, washi paper, and the soft glow of andon lanterns.

The Counter

Eight seats. Infinite presence.

The omakase counter is the heart of Hana — a living stage where every gesture is deliberate and every silence intentional.

Zen Garden

Stillness beyond the glass

A carefully composed karesansui garden anchors the restaurant — moss, stone, and the quiet movement of water.

From the Cellar

Sake Collection

Curated from the finest breweries across Japan — each bottle chosen to elevate the sushi experience.

Dassai

Dassai 23

Yamaguchi · Junmai Daiginjo

Silky, refined, with notes of pear and white flower. The pinnacle of polished rice.

¥18,000

Kubota

Kubota Manju

Niigata · Junmai Daiginjo

Crisp and dry with a lingering mineral finish. Perfect with otoro and uni.

¥12,500

Juyondai

Juyondai Ryusen

Yamagata · Junmai Daiginjo

Elegant fruit and a whisper of umami. A collector's treasure.

¥28,000

Kokuryu

Kokuryu Ryu

Fukui · Daiginjo

Bold yet balanced, with layered complexity that unfolds slowly.

¥15,800

Born

Born Tokusen

Fukui · Junmai Daiginjo

Soft texture, subtle sweetness, and a clean finish that respects the fish.

¥9,800

Voices

Guest Stories

The otoro melted before I could even register the temperature. It was less a meal and more a series of perfect silences.

Akira K.

Tokyo

I have dined at Jiro, Saito, and Sukiyabashi. Hana belongs in that conversation — perhaps at its quietest, most refined end.

Elena L.

Paris

The garden view during dessert was unforgettable. Everything here moves at the pace of the season itself.

James M.

New York

Address

7-8-10 Ginza, Chuo-ku
Tokyo 104-0061, Japan

Hours

Tue – Sun: 17:30 – 22:30
Closed Mondays

Contact

+81 3-3571-2028
reservations@hanasushi.jp

Access

3 min walk from Ginza Station
Exit A3 · Tokyo Metro

The Art of
Perfect Sushi

Born from silence,
shaped by the sea.